For the Crust:
1 1/2 cups of sugar
1/4 teaspoon of cream tartar
4 large egg whites
3 tablespoons of unsalted butter, softened (optional)
For the Filling:
4 large egg yolks
1/2 cup of sugar
3 tablespoons of lime juice
1 tablespoon of grated lime zest
1/2 teaspoon of salt
1/2 liter of heavy cream
vanilla extract to taste
maraschino cherries for decoration (optional)
For the Crust:
1 1/2 cups of sugar
1/4 teaspoon of cream tartar
4 large egg whites
3 tablespoons of unsalted butter, softened (optional)
For the Filling:
4 large egg yolks
1/2 cup of sugar
3 tablespoons of lime juice
1 tablespoon of grated lime zest
1/2 teaspoon of salt
1/2 liter of heavy cream
vanilla extract to taste
maraschino cherries for decoration (optional)
Mix the sugar with the cream tartar
Beat the egg whites until stiff and glossy, but not too dry
Gradually add the sugar to the egg whites, beating continuously until a smooth and shiny meringue forms
Butter a 24 cm round cake pan and line it with parchment paper
Pour the meringue mixture into the prepared pan and spread evenly
Sprinkle the edges with toasted coconut flakes
Bake in a preheated oven at 150°C for about 1 hour or until the meringue is firm and lightly golden brown
Remove from the oven and let cool completely
For the filling, beat the egg yolks lightly, then mix with sugar, lime juice, grated lime zest, salt, and vanilla extract
Cook over low heat in a bain-marie, stirring constantly until thickened
Remove from heat and let cool to room temperature
Beat the heavy cream until firm, then fold gently into the cooled filling mixture
Pour the filling mixture into the cake pan and refrigerate for at least 12 hours
Just before serving, beat the remaining heavy cream with a little sugar and vanilla extract, then decorate the cake with whipped cream and maraschino cherries
Serves 6.
